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Isolation and application of mutants producing sufficient isoamyl acetate, a sake flavor component.

1987; Oxford University Press; Volume: 51; Issue: 8 Linguagem: Inglês

10.1271/bbb1961.51.2061

1881-1280

Shinzo Ashida, Eiji ICHKAWA, Koji Suginami, Satoshi Imayasu,

Fungal Biology and Applications

Mutants of Saccharomyces cerevisiae that produce sufficient isoamyl acetate were isolated from sake yeast. 5, 5, 5-Trifluoro-DL-leucine, an analogue of L-leucine, was used for the isolation to eliminate the feedback inhibition by accumulated L-leucine. The concentration of isoamyl alcohol increased about three or four times with these mutants and a sufficient concentration of isoamyl acetate, one of the key components of the sake flavor, was obtained consequently. Mutants producing sufficient isoamyl acetate were also isolated from wine, shochu and beer yeasts by the same method.